Description
This Best Sugar Cookie Recipe delivers soft, buttery, and perfectly sweet cookies ideal for any occasion. With a simple combination of classic ingredients and an easy-to-follow method, these cookies bake to a delightful golden finish, making them a timeless treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, measured then sifted
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
Wet Ingredients
- 3 sticks unsalted butter, softened (1 1/2 cups)
- 1 1/2 cups granulated sugar + extra for rolling
- 2 large eggs
- 1 tablespoon pure vanilla extract
Instructions
- Preheat and prepare: Preheat the oven to 375 degrees F and line several baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, combine the sifted flour, baking powder, and fine sea salt thoroughly to ensure even distribution.
- Cream butter and sugar: In the bowl of an electric mixer, cream the softened butter and granulated sugar together on high speed until light and fluffy, about 3-5 minutes, ensuring maximum air incorporation for tender cookies.
- Add eggs and vanilla: Reduce the mixer speed to low and add the eggs and vanilla extract gradually; scrape the bowl down to mix all ingredients evenly.
- Incorporate dry mixture: With the mixer on low, slowly add the flour mixture while continuing to mix. Scrape the bowl and beat again for 30 seconds until the dough is well combined but not overmixed.
- Shape cookies: Pour extra granulated sugar into a bowl. Scoop the dough and roll it into 1-inch balls with soft, gentle handling. Roll each ball in the sugar to coat, then place them on prepared baking sheets about 2 inches apart.
- Flatten cookies: Use the bottom of a drinking glass to gently press each dough ball down until it is between 1/3 to 1/2 inch thick for even baking.
- Bake: Bake the cookies in the preheated oven for 11 minutes, or until the edges are slightly golden and centers are just set but soft.
- Cool: Allow the cookies to cool completely on the baking sheets for best texture before handling or serving.
Notes
- Bourbon Glaze: For an optional glaze, once cookies have cooled, whisk 1 tablespoon heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon bourbon together. Whisk in 1 cup powdered sugar until smooth. Dip the top of each cookie into the glaze, allow excess to drip off, then place on parchment paper to dry.
- Do not over-handle the dough to keep cookies tender.
- Use parchment paper to ensure easy removal and prevent cookies from sticking.
- Ensure butter is softened but not melted for correct creaming.
- Rolling cookies in sugar before baking enhances texture and adds sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 20 mg
